Prep the cauliflower: Rinse, dry, and cut the cauliflower into small florets, about 1-inch pieces. Smaller pieces cook more evenly in the crockpot.

Grease the crockpot: Lightly coat the insert with butter or nonstick spray. This helps prevent sticking and makes cleanup easier.

Make the cheese mixture: In a bowl, whisk together heavy cream, softened cream cheese, Dijon mustard, garlic, onion powder, paprika, salt, and pepper. If the cream cheese is stiff, microwave it for 15–20 seconds to soften.

Layer the ingredients: Add half the cauliflower to the crockpot. Pour over half the cheese mixture and sprinkle with half the cheddar and mozzarella. Repeat with remaining cauliflower, cheese mixture, and shredded cheeses. Dot the top with butter.

Cook low and slow: Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the cauliflower is tender but not falling apart. Avoid lifting the lid in the first hour.

Stir and finish: Gently stir to combine, then sprinkle Parmesan over the top. Cover and cook for another 10–15 minutes to melt and set.

Add crunch and color: If using bacon, stir in most of the crumbles and save a little for garnish. Top with fresh chives or parsley. Taste and adjust seasoning with extra salt and pepper.

Serve: Scoop into bowls as a main, or spoon alongside grilled chicken, steak, or salmon as a side. It’s rich, so a little goes a long way.